Powerhouse Plate: Turmeric & Ginger Chicken with Roasted Rainbow Veggies

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
2. 2

   In a large bowl, combine chicken pieces with 2 tablespoons olive oil, grated ginger, turmeric powder, minced garlic, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss until chicken is well coated. Let marinate for at least 15 minutes.
3. 3

   Spread the marinated chicken in a single layer on one prepared baking sheet.
4. 4

   In another large bowl, combine broccoli florets, chopped bell peppers, red onion wedges, and halved cherry tomatoes. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and optional red pepper flakes. Toss to coat.
5. 5

   Spread the seasoned vegetables in a single layer on the second prepared baking sheet.
6. 6

   Place both baking sheets in the preheated oven. Roast for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender-crisp and slightly caramelized. Stir and flip ingredients halfway through cooking for even browning.
7. 7

   Remove from oven. Squeeze lemon juice over the chicken and garnish with fresh cilantro before serving. Serve immediately, perhaps with quinoa or brown rice.